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Post by spirit21 on Jan 15, 2020 15:17:51 GMT 12
Red Pepper Sauce
16-20 red or yellow peppers 2 cups cider or rice vinegar 2 cups white wine vinegar 6 cups sugar 1 tsp salt
Remove seeds and roughly chop peppers. Put in a large heavy saucepan with cider or rice vinegar and white wine vinegar. Bring to the boil. Reduce heat and simmer for 15 minutes.
Transfer to food processor and process until smooth. Return juice to washed saucepan, add sugar and salt and stir over low heat until sugar dissolves. Gradually bring to the boil and simmer very gently for a further 15-20 minutes until lightly thickened. Ladle into warm, sterilised glass containers or jars and seal while hot.
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Post by spirit21 on Mar 2, 2020 19:31:03 GMT 12
Lemon Coconut Cake
3 c sugar 4 eggs finely grated zest and juice of 4 lemons 2 c neutral oil (I used canola but you could also use grapeseed) 1 3/4 c plain unsweetened yoghurt 1/2 c desiccated coconut 4 c self raising flour a pinch of salt
Coconut Icing 75 gm butter, softened not melted 250g cream cheese (not low fat) 1/2tsp coconut essence 4 c icing sugar 1/2 c desiccated coconut
Preheat the oven to 160C. Grease a 28-30cm springform tin and line wit baking paper.
Place sugar, eggs, lemon zest and juice, oil and yoghurt into a food processor or mixer and whizz to combine. Add coconut, flour and salt and pulse until just combined (don't overmix).
Bake about 1 1/2 hrs (my 23cm one with half the recipe took almost an hour), until cooked (check with a skewer into the middle or until it's springy). Cool in the tin.
To make the icing put all the ingredients into the food processor and whizz or beat until smooth. It may need to go into the fridge for a little bit to firm up before you use it.
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Post by spirit21 on Mar 2, 2020 19:33:27 GMT 12
Sticky Lemon Shortbread (Dish Issue 43)
Shortbread 120 g softened butter 1/4 c icing sugar 1 tsp vanilla finely grated zest of 1 lemon 3/4 c flour 1/4 c ground almonds pinch salt
Lemon Topping 4 eggs 2 c caster sugar 1/4 c flour finely grated zest of 3 lemons 2/3 c lemon juice
Grease and line a 24 cm x 24 cm tin.
Preheat the oven to 170 C. Beat the butter, icing sugar, vanilla and zest together. Add the flour and ground almonds and salt and mix until just combined. Press into the tin and bake 15 mins until golden and firm.
For the topping whisk together the eggs, sugar and flour until smooth then whisk in the zest and lemon juice until well combined. Pour over the shortbread and bake a further 25-30 mins until the filling is set and golden.
Cut into bars and dust with icing sugar.
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Post by spirit21 on Apr 15, 2020 21:06:01 GMT 12
Moroccan Chicken with Apricots and Lemons
Ingredients
Chicken legs, bone-in and skin on or chicken thighs Spices: cumin, coriander, turmeric, paprika and cinnamon. You can also use Ras el hanout spice mix which combines all these spices and is commonly used in tagine recipes. Brown sugar or honey for a touch of sweetness Garlic and onions Bell pepper Squash or sweet potatoes – or whatever root vegetables you prefer A tin of cherry tomatoes or chopped tomatoes Dried apricots Chicken stock – from a stock cube is fine Lemon slices Toasted slivered (flaked) almonds to garnish
STEP 1. Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper.
STEP 2. Heat the oil in a large casserole dish. Brown the chicken over medium-high heat for 3-5 minutes per side until golden. You might need to do this in batches. Set the chicken aside. Chicken legs browning in a shallow casserole dish
STEP 3. Lower the heat and fry the onion, garlic, bell pepper for 3-5 minutes until slightly softened.
STEP 4. Stir in the spices, salt and sugar and cook for a minute until the spices release their aromas. Collage of Moroccan chicken Tagine being prepared in a shallow casserole
STEP 5. Add the squash, apricots, cherry tomatoes and stock. Break up the tomatoes with a wooden spoon and stir everything together. Bring to a boil. Squash, apricots, tomatoes and stock being added to a pan for Moroccan chicken
STEP 6. Reduce heat to a simmer. Add the chicken and preserved lemons. Cover and simmer over low heat for 20 minutes. Close up of moroccan chicken casserole with lemon slices and squash
STEP 7. Uncover the pot, increase heat to medium and cook for a further 10 minutes until the liquid is slightly reduced and chicken is cooked through. Taste and adjust the seasoning if needed. Remove the bay leaves, lemon slices and cinnamon stick.
STEP 8. Dry fry the almonds in a heavy skillet until slightly toasted – watch they don’t burn!
STEP 9. Scatter the almonds over the tagine and serve with couscous or rice. Garnish with mint leaves and lemon zest. Overhead shot of chicken casserole with squash, apricots and lemons Serving suggestions
Couscous is by far the best match for this chicken stew, absorbing the delicious sauce. To cook couscous, put in a bowl and cover with boiling water or vegetable stock. Cover the pot with a cloth and leave for 5 minutes then fluff the couscous with a fork before serving.
I have used giant couscous (also known as Israeli Couscous) in the photos – this will need to be boiled for about 10 minutes before serving.
Ingredients
4 chicken legs or 8 chicken thighs Salt and pepper to season 3 tbsp olive oil , plus extra if needed 2 onions , peeled and finely diced 3 garlic cloves , minced 2 tbsp freshly grated ginger 1 yellow bell pepper , sliced 1 tsp salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika 1/2 tsp ground turmeric 1 large cinnamon stick 2 bay leaves 2 tsp brown sugar 400 g | 2 cups butternut squash peeled and cubed 60 g | 2oz dried apricots , roughly chopped 400 g | 15oz tin cherry tomatoes in juice or chopped tomatoes 500 ml | 2 cups hot chicken stock , from a stock cube 4 slices fresh (unwaxed) lemon halved 4 tbsp slivered (flaked) almonds to garnish Handful mint leaves to garnish Pinch dried chilli flakes to garnish
1 lemon zesf only, to garnish
Instructions
Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper. Heat the oil in a large casserole dish. Brown the chicken over medium-high heat for 3-5 minutes per side until golden. You might need to do this in batches. Set the chicken aside. Lower the heat and fry the onion, ginger, garlic, bell pepper for 3-5 minutes until slightly softened. Stir in the spices, salt, bay leaves and sugar. Add the squash, apricots, cherry tomatoes and stock. Break up the tomatoes with a wooden spoon and stir everything together. Bring to a boil. Reduce heat to a simmer. Add the chicken and lemon slices. Cover the pot and simmer over low heat for 20 minutes. Uncover the pot, increase heat to medium and cook for a further 10 minutes until the liquid is slightly reduced and chicken is cooked through. Taste and adjust the seasoning if needed. Remove the bay leaves, lemon slices and cinnamon stick. Dry fry the almonds in a heavy skillet until slightly toasted – watch they don’t burn! Scatter the almonds and dried chilli flakes over the tagine and serve with couscous or Israeli couscous (giant couscous). Garnish with mint leaves and lemon zest.
Video Moroccan Chicken Notes This chicken casserole will keep for up to three days in the fridge. Reheat thoroughly until piping hot before serving.
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Post by spirit21 on Apr 24, 2020 19:39:22 GMT 12
Aurora Cafe’s Anzac caramel slice
Base
1½ cups flour
¾ cup white sugar
1¼ cups coconut
1½ cups rolled oats
1 tsp baking soda
200g butter, melted
200g golden syrup
Caramel topping
400g condensed milk
75g butter
125g golden syrup
Method
Mix the ingredients for the base together and press into a slice tray lined with baking paper.
Leave out a handful to sprinkle over the caramel topping.
To make the topping, melt the ingredients together in a microwave.
Pour over the base.
Sprinkle on the remaining base mix.
Bake at 180degC for 20-25 minutes until golden.
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Post by spirit21 on May 7, 2020 19:38:00 GMT 12
Bird Seed cake..
Ingredients 3 cups raw peanuts, toasted ¾ cup sesame seeds 2 cups shredded coconut 2 cups raisins 1 cup dried cranberries 1½ cups sunflower seeds 1½ cups pumpkin seeds ½ cup honey 1 cup brown sugar 200g butter
Method Toast peanuts in oven for 12 minutes at 180deg, then combine all seeds and fruit in a Bowl. Put honey, brown sugar and butter in pot and slowly combine. Bring to boil, testing until getting to soft ball stage (use a sugar thermometer. It is at soft ball stage when it reaches 118degC or when you drop a bit of it into cold water to cool it down, it will form a soft ball.) Add to dry ingredients and mix well to combine. Press Firmly into a lined 30cm x 20cm tin and allow to set in fridge. Cut to size when firm.
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Post by spirit21 on May 12, 2020 19:51:15 GMT 12
Chicken enchiladas
½ onion, diced 2 cloves garlic, chopped 1 tsp chopped fresh ginger 2 chicken breasts, diced 1 spring onion, sliced 4 Tbsp sweet Thai chilli sauce 4 tortillas grated cheese sour cream guacamole
Cook the onion, garlic and ginger in a little oil.
Add the diced chicken, and when it is just about cooked, add the chilli sauce and spring onion, and finish cooking on low heat.
Spread the mixture over tortillas, add grated cheese and roll them up.
Spread more chilli sauce and grated cheese on top and bake in a hot oven until the cheese is melted.
Top with a spoon of sour cream and guacamole and serve with a fresh garden salad.
Serves 4
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Post by spirit21 on Jun 8, 2020 14:34:16 GMT 12
Ginger Crunch
INGREDIENTS: Base:
125g butter 1/2 cup sugar 1 1/2 cups plain flour 1 tsp baking powder 2 tsp ground ginger 1/2 cup crystallized ginger
Topping:
150g butter 1 1/2 cup icing sugar 4 Tbsp golden syrup 6 tsp ginger 1/2 cup chopped crystallized ginger
METHOD:
Cream butter and sugar. Mix all other ingredients into mixture to create soft dough. Press into slice tin and bake for 20 to 25 minutes at 190 degrees until golden. While base is cooking, start on the topping. Melt together the butter and golden syrup. Add in dry ingredients. When base is out of oven, pour topping over base (straight away is best). Sprinkle with crystallized ginger and leave until just warm. Consume!
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Post by spirit21 on Sept 10, 2020 19:27:30 GMT 12
Easy Microwave Apple Crumble Ingredients Serves: 4
1 tin apple filling, or apple slices 50g butter 60g porridge oats 4 tablespoons plain flour 50g desiccated coconut 110g dark brown soft sugar 1/2 teaspoon cinnamon custard, cream or ice cream to serve
Method Prep:1min › Cook:5min › Ready in:6min
Spread apple slices or filling in a 18cm wide pie dish. Put the butter in a bowl. Melt it on medium in the microwave for 40 seconds. Stir in oats, flour, coconut, dark brown soft sugar and cinnamon. Spread evenly on top of apple. Microwave it on High for 5 minutes. Allow to stand for 5 minutes. Serve with custard, cream or ice cream.
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Post by spirit21 on Apr 6, 2021 11:51:37 GMT 12
Greek kumara and lamb sausage rolls
Have the sausage rolls made the day before and place in the fridge ready to cook on the day of your outing.
Wrap them in tinfoil and a clean tea towel to keep them warm, and don’t forget your favourite chutney.
Serve on their own or with a salad.
Makes 8
500g lamb mince 1 cup grated kumara 1 small onion, chopped 100g feta, crumbled 1/2 cup roughly chopped parsley 1/2 tsp cumin 1/4 tsp dried oregano 1/2 tsp paprika 1 egg
500g puff pastry egg wash (1 egg yolk mixed with 1 Tbsp water)
To serve chutney
Method
1. Heat the oven to 190degC. Line a baking tray with paper.
2. Place the lamb mince, kumara, onion, feta, parsley, cumin, oregano, paprika and egg in a large bowl and combine.
3. On a lightly floured bench, roll the pastry into a 40cm rectangle approximately 5mm thick. Place the mince on the long edge in an even log. Dampen the edges of the pastry with water.
Roll the pastry, finishing with the cut side down. Cut into 8 pieces. Place them on the baking paper. Brush with a little egg wash or milk and sprinkle with a little extra oregano.
4. Place in the oven for 25 minutes or until golden. Remove and cool on a wire rack.
5. Serve with a dollop of chutney.
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Post by spirit21 on Apr 6, 2021 11:59:39 GMT 12
Apricot and coconut slice
Makes 12 squares
600g fresh, ripe apricots, halve and remove stones
¼ cup water
¼ cup sugar
2 cups flour
225g butter, cold
¾ cup sugar
1 tsp baking powder
pinch salt
2 cups coconut
Method
Begin by cooking the apricots into a thick pulp.
Cut the apricots into small pieces and place in a medium-sized pot. Add the water and sugar and cook over a moderate heat until the apricots start to pulp (about 8 minutes). Stir occasionally as you don’t want them to catch on the bottom of the pot.
When the consistency is thick and pulpy, remove from the heat and lightly mash to remove any large pieces. Set aside.
Line a 25cm x 15cm dish (approx) with baking paper.
Place the flour in a medium-sized bowl. Grate the cold butter into the flour. Using your fingers, quickly work it into the flour before it melts.
Add the sugar, baking powder and salt. Combine well.
Add the coconut and gently squash the dough mixture together.
Evenly press about two-thirds of the mixture into the base of the dish.
Spread over the apricot pulp.
Scatter over the remaining dough and bake for 25-35 minutes or until golden.
Cool before cutting.
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Post by spirit21 on Apr 6, 2021 12:01:39 GMT 12
Vegan nut slice
Makes 24
Gluten free, raw sugar free
Nut slice
1½ cups goji berries
1½ cups sultanas or raisins
1½ cups cranberries
3 cups brown rice syrup
¾ cup peanut butter
½ tsp salt
1 Tbsp cinnamon
2 cups gluten-free flour
2 cups fine coconut
4½ cups peanuts, toasted
3 cups sunflower seeds
Sugar-free chocolate
¼ cup coconut oil or raw cacao butter
¼ cup maple syrup
¼ cup rice syrup
1 cup cacao, raw
½ cup water
Method
1. Soak sultanas, cranberries and goji berries in hot water for 15 minutes. Drain.
2. Heat brown rice syrup until it softens a bit (be careful not to overheat), mix in peanut butter, salt and cinnamon until well combined.
3. In a blender, mix the peanuts until they resemble couscous.
4. Add the peanuts to the brown rice syrup mix along with the flour, coconut, drained berries and sunflower seeds. Mix well. Press in to a lined 50cm x 35cm baking tray.
5. Bake at 160degC fan bake for 25 minutes or until golden brown.
6. Leave to cool and cut into 24 slices.
7. Drizzle with sugar-free (vegan) chocolate and garnish with pumpkin and sunflower seeds.
Sugar-free chocolate
Mix all ingredients in a pot on low heat.
Add water if needed, but carefully.
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Post by spirit21 on Aug 2, 2021 14:43:30 GMT 12
1 cup mayonnaise – 1/4 cup ketchup – 1/4 cup chili sauce – 1 tsp Dijon mustard – 1 tsp onion powder
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Post by spirit21 on Sept 15, 2021 21:51:08 GMT 12
Brownie Banana & Chocolate.
1 very ripe banana (I used 3 of the little bobby bananas) 1/2 cup peanut butter 1/4 cup packed brown sugar 1/4 cup canola or mild vegetable oil 2 large eggs 3/4 cup all-purpose flour 1/4 cup cocoa 1 tsp baking powder 1/4 tsp salt 1/4 cup chopped peanuts, salted or unsalted (optional - I only had some cashews so I used those instead)
Method:
Preheat oven to 170 c In a large bowl, mash together the bananas, peanut butter, brown sugar, oil and eggs with a potato masher or whisk. Add the flour, cocoa, baking powder, salt and peanuts, if using—or save them to sprinkle on top. Stir just until blended. Spread in a lined 20 x 20 cm baking pan and if you like, sprinkle with the nuts . Bake for about 25 minutes, until the top is springy to the touch. Cool in the pan on a wire rack. Makes about 16 brownies. Store in a tightly sealed container; freeze any that don’t get eaten within a few days.
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Post by spirit21 on Oct 9, 2021 14:37:37 GMT 12
Brown Rice Salad 1 cup Brown Rice 2 spring onion. 4 tbsps Soy sauce 1/2 red pepper 1/2cup peanuts I roast & skin theses. 1/2 cup sultanas.or currants. Cook rice, drain & stir in soy sauce..Leave at least 2 hrs, or if possible overnight. Chop onions, pepper..add to rice along with the peanuts. Dressing 2 tbsps Oil, juice lemon..3 tbsps whitevinger..1 crushed clove garlic, & little grated lemon rind. Shake altogether, & pour over rice & mix well. Or use any french type dressing, I use lots different ones,that are on hand.. adding enough to make a moist salad..
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